White Chocolate Raspberry Swirl Cheesecake is each attractive & completely delicious. A show-stopping dessert that’s ultra-rich and creamy.
A meals blogger buddy informed me she thought her mother made one of the best cheesecake till I served her a slice of my do-it-yourself cheesecake recipe. One of the best cheesecake recipe! How’s that for an endorsement??!
Why You Should Make
- The raspberry swirls over the white chocolate cheesecake make a surprising presentation!
- Raspberries paired with white chocolate is a heavenly mixture.
- My foodie pals declared it one of the best cheesecake they’d ever eaten after indulging!
We had been invited to an expensive buddy’s home for dinner. Six of us, the wives all foodies, would pitch in to finish the menu. I might make dessert, natch! One of many husbands has made it identified how a lot he loves cheesecake, so my wheels began turning. I had printed off this recipe in 2005, so it was excessive time I gave it a shot, with some main tweaks, in fact.
- Steve, the cheesecake fan, was thrilled with this Raspberry Swirl Cheesecake. A scientist by commerce and curious by nature, he queried in regards to the distinction between this cheesecake and others I’ve made. It was positively ultra-creamy, even velvety easy.
- PRO-Tip: Leaving it out on the counter whereas we noshed on appetizers after which plated and ate our dinner was key. It made slicing harder, however the softer texture was chic. Bringing it to room temperature gave it a luscious texture.
- After dinner, our hostess commented that my cheesecake trumped her expensive mom’s recipe as one of the best ever.
Should you observe my cheesecake baking suggestions, you’ll have a brilliant creamy, luscious cheesecake that may get rave opinions! Listed below are two assets
- As all the time, use the very best quality elements you possibly can afford. I all the time suggest Philadelphia Cream Cheese for my cheesecakes and actual not imitation vanilla extract.
- PRO-Tip: Have your eggs and cream cheese at room temperature for the smoothest incorporation. In case your cream cheese just isn’t tender, you’ll see bits of it in your completed batter.
- Should you neglect to get out your eggs and cream cheese forward of time, you possibly can place your eggs in heat (not boiling) water for 15-20 minutes and put your cream cheese within the microwave with a Pyrex container of highly regarded or boiling water for quarter-hour (don’t microwave your wrapped cream cheese because it has foil packaging!).
- PRO-Tip: Use your paddle attachment of your stand mixer to combine your cheesecake. The whisk attachment will incorporate an excessive amount of air and compromise the feel.
- Add your eggs one by one, mixing every one simply till included. Now not.
- PRO-Tip: Bake in a bain marie or water tub to attenuate cracking and create a moist atmosphere within the oven. I like to make use of a roasting pan with handles to make it simpler to get it out and in of the oven.
- If utilizing a bain marie, wrap your springform pan in heavy-duty foil to attenuate the possibility that any water will leak into the pan and moisten the crust.
Continuously Requested Questions
White Chocolate just isn’t true chocolate because it doesn’t comprise any chocolate liquor. This is the reason it doesn’t have any chocolate taste. However to be labeled white chocolate, it should a minimum of have cocoa solids as an ingredient, in any other case, it’s a confectionary coating in keeping with the Meals Lover’s Companion.
The white chocolate is gently melted, then allowed to chill barely. Then it’s combined into the cheesecake batter together with any flavorings.
Sure, if wrapped properly, this cheesecake will be saved within the freezer for as much as 3 months. Let it defrost in a single day within the fridge earlier than serving. You possibly can retailer a cheesecake within the fridge for as much as 5 days.
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- 1 ¾ cups graham cracker or vanilla wafer crumbs
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 1 ½ cups unsweetened frozen raspberries, thawed and drained
- 1 tablespoon sugar
- 1 teaspoon recent lemon juice
White Chocolate Cheesecake:
- 8 ounces white chocolate, chopped
- 2 kilos cream cheese, at room temperature
- 1 ¼ cups sugar
- 2 tablespoons flour
- 4 eggs, at room temperature
- 2 teaspoons vanilla
- 2 tablespoons whipping cream
- Recent raspberries to garnish, optionally available
- Combine collectively crust elements and pat into the underside and partway up the edges of a 9-inch springform pan.
- Wrap the pan with heavy-duty aluminum foil and place it in a big baking pan (I take advantage of my roaster). Put aside.
- To make the raspberry sauce, purée the raspberries in a meals processor. Press the raspberries by a strainer to take away the seeds.
- Add 1 tablespoon of sugar and lemon juice to the strained puree. Put aside.
- Preheat the oven to 350º.
- Gently soften the white chocolate in a microwave-safe bowl by beginning and stopping the microwave at 30-second increments, stirring every time, till melted and easy. Put aside.
- Put the cream cheese in a stand mixer match with a paddle attachment. Combine on low velocity till easy, about 1 minute.
- Add the sugar and blend till easy, about 1 minute. Combine within the flour.
- Add the eggs, one by one, mixing easy after every addition, scraping down the edges of the blending bowl after every addition.
- Add the vanilla and whipping cream. Stir within the melted white chocolate. Pour the batter into the ready springform pan.
- Spoon tablespoonfuls of raspberry sauce over the floor of the cheesecake, leaving house between every dollop. Keep away from getting any too near the sting of the pan. Chances are you’ll not want to make use of all of your sauce (I used about ½ cup).
- Dip the spoon about ½ inch into the batter and swirl a number of the sauce into the batter making a marbleized sample. Don’t over swirl.
- Put the cheesecake within the oven and pour sizzling water into the big baking pan to succeed in 1 inch up the edges of the springform pan. Bake about 1 hour or till the highest seems set.
- Cool the cheesecake within the water tub for 1 hour. Take away the pan and funky on the countertop for one more hour. Chill a minimum of 6 hours or in a single day earlier than serving.
- Set out on the counter for an hour earlier than serving. Garnish with recent raspberries if desired.
Baking in a water tub or ban marine helps the cheesecake bake at a gradual temperature and will assist forestall cracking.
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Quantity Per Serving:
Energy: 460Whole Fats: 30gSaturated Fats: 17gTrans Fats: 0gUnsaturated Fats: 10gLdl cholesterol: 117mgSodium: 282mgCarbohydrates: 42gFiber: 2gSugar: 33gProtein: 7g